Cooking & Baking
Related: About this forumA Hearty Salad for a Month of Healthy Eating
'Current dietary wisdom dictates that to mitigate all the indulgences of the holidays, January becomes the month of eating salad.
Everywhere you look, youll see recipes for satisfying salads for dinner, portable salads for lunch even breakfast salads to start the day, if your need for bodily atonement runs that deep.
This is all good in theory, but in terms of seasonality, it can be challenging. Whats the best way to eat salad in winter when lettuces and other greens are at their wilting worst?
The solution is to cut back on the fragile leafy greens in your salad bowl, and ramp up vegetables of a more robust order.
Roots and squashes; mushrooms; and sturdy stalks and bulbs like celery, fennel and onions are viable, easy-to-find options. Roasting not only makes them sweet and wonderfully tender, it also gives you the perfect excuse to crank up the oven, something youd be hard pressed to do for your average bowl of arugula.
In this dinner-worthy salad, a combination of roasted golden beets, radishes and delicata squash do the heavy lifting, while the green matter herbs, scallions and frisée (or whatever decent-looking lettuce you can find) acts more as a bright, refreshing garnish. This is all rounded out by a sprinkling of toasted pumpkin seeds for crunch, and pecorino cheese for a salty tang.'>>>
https://www.nytimes.com/2017/12/29/dining/beets-squash-salad.html?
Kajun Gal
(1,907 posts)Cooking channel, courtesy of Dem Underground!